Best Cinnamon Raisin Bread

Braided Cinnamon Raisin Bread

Braided Cinnamon Raisin Bread

This is my Easter Bread. Use moist raisins. If your raisins are dry, soak them in boiling water for 5-10 minutes, then drain and blot. Have all your ingredients at room temperature and ALWAYS AERATE YOUR FLOUR BEFORE MEASURING. - Jenny Jones

Prep Time: 40 minutes

Cook Time: 25 minutes

Total Time: 2 hours, 20 minutes

Makes: 1 loaf

Braided Cinnamon Raisin Bread


  • 2 cups bread flour (all purpose flour works too)
  • 1 packet (2 tsp/7 gm) yeast - instant or active dry
  • 1/4 cup sugar
  • 1/2 teaspoon salt

  • 3/4 cup milk (reduced fat or whole milk) heated to 120-130° F for instant yeast (or 110-120°F for active dry)
  • 3 Tablespoons vegetable oil (I use avocado oil)
  • 1 egg

  • 1 cup moist golden raisins (I use Sun-Maid)
  • 1/4 – 1/2 cup additional flour
  • 2 Tablespoons softened butter or transfat-free margarine
  • 1/4 cup brown sugar
  • 1 Tablespoon cinnamon

  • Egg wash: 1 egg yolk + 1 teaspoon water
  • Glaze: 1 cup powdered sugar + about 2 Tablespoons milk


  1. Combine flour, yeast, sugar & salt in a mixing bowl.
  2. Add warm milk followed by oil and egg.
  3. Beat with electric mixer on medium-high for 2 minutes.
  4. Stir in raisins and enough flour to form a mass.
  5. Transfer to a floured surface and knead 100 turns (2 minutes).
  6. Cover dough and let it rest for 10 minutes.
  7. Meantime, line a baking sheet with parchment paper and combine brown sugar & cinnamon in a bowl.
  8. Roll dough into 9 x 12-inch rectangle. Cut into three 3 x 12-inch strips.
  9. Spread butter down the center of each strip. Top the butter with narrow rows of the brown sugar mix, keeping away from the edges.
  10. Pinch the strips closed, moistening the long edges if needed to stick. Go over sealed edges with floured hands to make three sealed ropes with filling inside.
  11. Form into a braid, tucking in edges. Place on baking sheet. Cover with a towel and let rise in a warm spot for 1 to 1 1/2 hours 'til double in size.
  12. Brush loaf with egg wash. Bake in preheated oven at 375° F for 25 minutes. If needed, cover with a foil tent the last 10 minutes to prevent over-browning.
  13. Let rest 10 minutes and top with glaze.

Braided Cinnamon Raisin Bread

287 Comments on "Braided Cinnamon Raisin Bread"

  1. Barbara

    Can the dough be made the day before? I need this for early morning.

  2. Nancy stein

    Hi Jenny, I made this and it was awesome! The best cinnamon bread I have tasted! Being plant based I substituted the egg with 1/4 cup of Just Egg and used Just Egg for my wash. It turned out beautiful!

    • Nancy stein

      forgot to mention I used instant yeast and soy milk and it turned out great!

  3. TammyR

    The recipes is simple easy and delicious. 😋
    I do cut down on sugar and made it with 1 tablespoons in the dough and a 1/4 cup of brown sugar to 3 teaspoons of cinnamon plus 1/2 teaspoon of vanilla powder in the filling. It was quite sweet at that!
    Also I spritzed with water on the dough as it doesn’t delaminate the bread and the cinnamon sugar sticks better so I leave out the butter. I did add 1 tablespoon of butter instead of all oil in the dough.
    I messed up and used olive oil inside as I grabbed the wrong bottle and there was no flavour left in the bread. I will be using this recipe from now on! (With the avocado oil 🤪)

  4. LA Paylor

    it’s so good! I live in Colorado at high altitudes, had to increase rise times both, and cooking time to get it to 195 but… we’ve already had four slices each in two days heated with butter for breakfast!!!

  5. Pamela

    Delicious !! The cinnamon and golden raisins are so flavourful.I made this twice in 1 week. I did add almost 1 cup of extra bread flour as you mentioned in the video for the dough to come together and dusting. It’s very humid now in Ontario, Canada.I opted to make less icing to use on half the loaf. This way I could toast slices from the plain side without burning off the icing. Definitely taking this to the cottage “up north”.

  6. Anny

    Hi Jenny! I have made this bread several times. I used almond milk and works fine! I also put chopped up almond paste, and used pecans instead of raisins.

  7. Maria

    OMG!! I ve made this is soooo good my family love’s it sooooo much. Thank you Jen for sharing your recipe. God Bless !

  8. Mado

    Dear Jenny,
    I used your recipe first and made a great Braided Cinnamon Raisin bread, it was a great success and everyone loved it. Yesterday I decided to make another loaf and make it bigger and modify your recipe. I added, pecan and 3 table spoon of saffron water, one egg, both red and golden raisins in addition to your original ingredient of course.
    After an hour proofing it, the size doubled, I cut the dough which was the size of Mount Everest in three pieces and round them in circle, put the cinnamon/brown sugar mixture on top of each circle and then I placed the circle on top of each other and made a big mound. I then used egg yoke to shine it (per your recipe). I placed the dough in cast iron pot (Lodge) with cover on for 25 minutes and another extra 10 minutes, then took top off and left it another 10 minute. Wow, the result was fantastic, the most delicious bread ever, the crust was fantastic and inside was even better. I was worried that I shouldn’t have covered it in avon, but it turn to be a great success and super delicious.
    Please see the photo, that explains it all.
    Thank you very much for your friendly and great recipe.

    • Jenny Can Cook

      Wow, that sounds amazing and I would love to see the photo and share it with everyone. The only way you can send a photo is using this link:

      • Mado

        Good morning,
        I believe I included the photo in my first email, but no problem I sent it again a few minutes ago.


  9. MD

    Everything went well until it was time to rise. I used the instant yeast, which I never never do. Not sure if that was it. It rose a tiny bit. Still tasted good though!! Next time I’ll use regular yeast and proof it

  10. Linda Lehmann

    Jenny, thank you! I made it this morning. It looks big but it tastes very good.
    My aunt who is of Polish descent said to watch you, again!🤪🙄

  11. Mike B.

    I can’t braid, so I rolled it out to a 9×12, slathered the butter on, sprinkled the brown sugar and cinnamon on top, rolled it up and cooked it in a loaf pan. So good! I call it cinnamon raisin bun bread. My wife even liked it, and she’s not a breadie. Thanks Jenny. I’ll add this to my collection of other recipes I have of yours. 👍

    • Suzanne

      Did cooking it as a loaf increase the cooking time by much longer?

      • Mike B.

        I thought that too, and increased the cooking time to 30 minutes. It was a little dry. I could the second loaf for 25, and it was much better. I’m currently making my 3rd loaf. It’s sooo good! 😃

        • Randy

          Mike B, Have you ever considered taking the rolled up dough after applying the raisins, sugar, spices, nuts and cut it using fishing line into rolls rather than loaf pan sized loaves ? You can create endless options by staying traditional & letting your loaves look like iced raisin bread but switching up the add-ins & offering samples. The taste testers will be returning to your kiosk to grab the remaining loaves, just saying Mike B !

          • Mike B.


            I actually have considered that. I have a separate recipe for cinnamon rolls, but hardly make them any more because this bread is so much better. In fact, I call this my cinnamon roll bread it’s so good! Sometimes I’ll make a vanilla cream cheese frosting to slather on the bread slices. Super delicious. 👌 😋

  12. judith

    i made this a while back and am going to make it again tomorrow i am 82 and still like leaning new recipes the reason i love your recipes so much besides being so good is you make it look so easy .im tired of some of the cooks and chefs making everything so much work and everything so complicated like so many cooks and chefs do on tv complicated and using ingredients hard to find or expensive .i do miss your old show i never missed one show i love your pleaseant personality .keep cooking

  13. Debra

    My husband and I had our three grandsons over. I make cinnamon raisin bread all the time and they love it.
    I made this recipe with bread flour and it came out perfect.
    The grands and my husband were obsessed!!!!!!
    I literally made two more the following day. This time I used all porpose flour. It was equally great. I gave piece to friends as well. The overall consensus is that this should be the only recipe I use in the future. Thank you Jenny, this recipe is the best!👌🏽 😋

    • Sue

      I have to second this. Lots of compliments from guests.
      And so easy. Yup, another tomorrow, well the guests ate it all and there were no leftovers.


    Hi Jenny….Made this recipe and goofed-up a few times. OVERPROOFED the loaf and could not fix it because of the filling, so I forged ahead anyway. In baking, it turned out too big, too flat and did not brown properly because of my stupid mistakes. Took temp of bread and it was 190, so took it out and let cool. Okay – as bakers none of us are perfect, but guess what????? THE LOAF TASTES GREAT!!!! Also, cut into many pieces that really look pretty (added some leftover chopped nuts I had to the cinnamon filling and this helped “cover-up” with added hazelnut and almond flavors).


    – Paula

  15. Rita

    Hi Jenny, I’ve made this recipe dozens of times, always comes out perfect. Many times I substitute 1/2 cup Craisins & 1/2 cup cut up dried apricots instead of the raisins. Think I might try blueberries next.

    • Mike B.

      Ohhh, blueberries…now there’s a good idea. Maybe a dried craisin loaf too! 😃

  16. Aiyana Dominic

    Are we able to put in the milk hot

    • Ro

      The milk needs to go in to the mixture heated. Per the recipe instructions, heated to
      120-130° F for instant yeast (or 110-120°F for active dry)

  17. Robin

    Love the recipe and end result. I don’t care for you saying “Oh My God” all the time.

    • DW

      Her show, can say what she wants………Quit watching.

    • Ina

      Robin, good for you for speaking up. There are many others that agree.

    • Florence

      I thought it was ‘bad’ to say, “Oh my God,” also. But we have a priest friend who says Oh my God! He said it is not wrong to say that!
      By the way, I cannot stand grown men and women saying, “Oh my gosh!”

  18. Irma

    Jenny you are 1 of my very favorite cooks and I love how you explain all your recipes!Thank you for sharing! The cinnamon bread recipe is my very favorite!

  19. LolaP

    Absolutely beautiful and so delicious.

  20. JIWA

    this is a great recipe: I make two changes: melted butter in place of oil–I prefer the taste. I do not braid. Instead I roll up and twist, sort of like a babka, and then bake in a pan with sides. I find that the braided bread spreads too much and is too flat. But this recipe makes a marvelous Cinnamon raisin twist bread as well. Braided breads have been a lifetime downfall for me. On the other hand, this recipe is great. I have added a few other ingredients over the 4 times I have tried this recipe to vary the taste: different spice profiles, candied ginger, chopped walnuts, and orange peel. But the basic loaf is an excellent jumping off point. As usual, Jenny, your recipes are fool-proof.Thanks so much.

  21. Shirley

    I have made this recipe several times over this last year and need to tell you it’s is wonderful, comes out perfect everytime is delicious and will forever be on my rotation…..thank you so much for sharing this recipe…..

  22. Asal

    Hi jenny😍 I made this bread today and it was a HIT. Thank you so much for your amazing recipe❤️

  23. DMK

    Wow, this really was fast, easy, and super yummy!, Excellent flavor and the sunmaid golden raisins really were extra special. I started the dough at 5pm and we had a warm delicious treat after dinner.

  24. Teri Nightlinger

    Jenny, I am so excited to tell you .. the cinnamon raisin bread was a big success… Light, great color and texture.. My husband was extremely happy, as well as I.. Thank you so much for sharing…. I will continue to try your other outstanding recipes..

  25. Suszeque

    I did a quicker shaping version of this bread . . . instead of cutting it into strips and braiding, after rolling the dough to the rectangle shape, spread the butter then sprinkle with the cinnamon sugar, roll up like a jelly roll (long side), pinching it closed along the long edge. Then while holding both ends, gently twist the roll a couple of times and then coil it into a ball, tucking in the centre and ends. Let it rise, egg wash, bake, glaze, etc. as in the recipe or your choice. Bake on the parchment paper and check the temp in the centre to make sure it is done. I go to 195- 200 C degrees, but you may need to reduce oven temp if its browning too fast before getting to the internal temp. Jenny’s braided shape is nicer but sometimes you just need to get it done fast, and this doesn’t affect the taste. You can cut it like a loaf, or cut like a pie for something different.

    • Florence

      I make a ring out of this recipe and make slits all around the ring. It is beautiful to see the filling in between the dough!

      • Faye Earle

        Hi there Florence
        What size dish to make the ring shape bread in and long do you bake it?
        Thank you.

        • Char

          Long past your initial question…however, you can put it on a baking tray that’s big enough with room for it to spread a bit.

  26. Brenda

    Maybe your milk is to hot and you kill the dough? Or maybe the yeast is expired 🤔. First time I try it won’t rise either I figure my house was to cold. So I heat up my oven for about 90 degrees then shut it off, and I put the dough inside and it rises after an hour the size double. Was awesome.
    Hope this help, because this recipe is really yummy. I been making it alot and rising it inside the oven.

    • Kathy

      I have a friend who makes great bread
      She puts them in the pan on top of a heating pad on low

  27. Amy

    I made this delish thing this morning and am obsessed! It turned out amazing! I used regular all purpose flour and had no issue with dough raising. This was a winner! Next week I’ll make one with walnuts instead of raisins and see hou that will turn out.
    Thank you so very much for all your recipes and videos!


  28. Farmwife

    Is it possible to make this up and let it rise, and then put in the fridge until the next morning?

    Thank you

  29. Barbara Marucci Sumoski

    Has anyone ever successfully doubled the recipe for this? I would love to even triple it to use as gifts.

    • Florence

      Yes, I have doubled the recipe and it works fine!

  30. Kathleen

    Just this morning put alot of time and energy into your recipe!!! I am disappointed since I followed your instruction to the letter, but would have done it differently. I use active dry usually, but went ahead with Red Star instant, since I had it. Once again I learn a lesson to do what I feel is best,not what recipe suggests!!!! Dough sits on my baking sheet after an hour, still UN risen!!! All my ingredients are wasted and I am angry.No clue what went wrong with recipe but it was expensive mistake? Rapid rise yeast has done this before to me, and have been hesitant to ever use it again. Kathleen

    • Barbara Marucci Sumoski

      Did you do the yeast test??? That is so unfortunate. I have used this recipe and love the results. Never a problem. Must have been the yeast.

    • Amy

      I made this lovely braid this morning using active dry instant yeast. I did not add is as a dry ingredient as per recipe. What I did is I dissolved the yeast with some sugar in 3/4 cup warm milk, let it activate and than added it to the flour mixture. I worked perfect. I never use the rapid yeast as i had a bad experience before. I hope this will help you and you’ll enjoy making this delicious bread.

    • Gerald

      Hi Kathleen;

      For using rapid rise yeast, I make sure the liquid, milk when I bake is quite warm, much hotter than plain yeast and have not had any problems. I put my oven on Proof.
      You can reply to me if you wish and hope this works for you as it does for me. I make very good cinnamon raisin buns.

      Gerry Dybish

  31. The Rural Baker

    made this bread and I have to say it’s the best cinnamon raisin loaf I have ever made!! Definitely going to try other filling combos (nuts, coconut, mixed glazed fruit…)

  32. Jo

    Just made this, but added a handful of walnuts and in lieu of cinnamon n sugar, I added a white poppyseed spread and made a cardamon vanilla macadamia milk glaze. It was amazing and I used 10tsps of sugar, next time I will use half the raisins and add more walnuts and some orange or lemon zest. I’m wondering if anyone has tried to make this with a banana filling?

  33. Fiona

    I’ve made this several times, it’s so easy! I’ve started splitting the dough and baking two loaves in loaf pans.

  34. debby

    Hi Jenny, I am about to make this , so wish me luck! I to am from London Ontario. Thanks Jenny ox

  35. Ellie54

    Wonderful. Not hard to make at all. I added pecans inside and out. Let it rise overnight in the fridge, and baked it in the morning. Having it Super bowl Sunday to start the day.. Everyone loves it. Brings me back 40 years.

  36. Elisabeth

    Delicious. This was my first time using your website and my first time baking raisin bread. It turned out beautifully. Moist, flavourful, perfect amount of raisins.

  37. Marie Picarzos

    OMG! I made it today. I must say, it super moist and delicious! I exactly followed everything. I’m going to make another one again and freeze them. Tastier than store bought. I’m so glad I found your recipe. Love it!

  38. Renee

    I made this bread first time on New Year’s eve, and it turned out great! I followed your video exactly, it was so delicious. I even gave 1/2 of the loaf to my neighbor! Love your website, every video is so practical and easy to follow!

  39. Hannah

    NIght before. I made the dough and then popped it right into the fridge in an oiled bowl. In the morning I took it out, punched the air out, shaped as directed and then rise until doubled (about an hour). It baked fine and was delicious. Thank you for the excellent recipe3

  40. Farah N

    It’s a great recipe. Can I use Pyrex dish

  41. Farah N

    It’s a great recipe. Can I use Pyrex dish instead of bread tin loaf ?

  42. Cheri

    can any of your recipes for bread be used with a bread machine?

  43. Tasman

    This is the second bread I have made of yours and it is AMZING! Thank you for the easy to follow instructions, your YouTube videos help a lot too!! I will be making this again and again!

  44. John

    Hi. I love this recipe and I want to make it Christmas morning. Can I prep it the night before and bake it in the morning? Keep up the good work!!

    • Megan

      John–I’m wondering this, too! I’ve made this recipe several times and it always turns out great. But, I’ve never prepped and bake the next day. I think I’m going to prep it, wrap in plastic wrap, place in a covered dish, and then bake the next morning like I normally would!

      • john

        I just made it and it’s currently rising in a loaf pan. I will cover the Pan in plastic and refrigerate until I bake it tomorrow! We shall see!!

    • Mary

      I prepped the batter at night, covered them in the pans with hot damp towels, then baked them this morning. Delicious!!!

  45. Jimdus

    I love this and your 2-hour No-Knead Bread, better & easier than James Beard! I look forward to trying the No Dutch Oven variation.

    Thanks for the aeration tip! I think it has taken all my baking (pies, biscuits, bread, etc.) up another notch!

    If I may be so bold… My last baking enhancement was a ‘shaker’ to add the last (sifted) tablespoon of flour or to dust the breadboard.

    I also want to applaud your humor; nearly too subtle!

    “To try to do Good, to avoid Evil, a little Severity for one’s self, a little Indulgence for others — this is the means to obtain some Good Result out of our poor Existence. To love one’s friends, to be Loved by them — this is the means to Brighten it.” — Gouverneur Morris

  46. Polish Girl of 70

    Your recipes are the first that I tell young people to watch. This Raisin Bread is easy to follow and ends with a smile. Thank you. dziękuję.

  47. Vivian A Robaldo

    How many grams are your cups of bread flour? I like to make this recipe in the morning, but have encountered problems with different “cup” measurements in the past trying other recipes. Prompt response is highly appreciated!! Happy Holidays:)

  48. Saddie

    Thank you Jenny❤
    I came out just like yours and it tastes Wounderful❤??
    I have tried other of your recepies because you made it so simple and easy.
    Thank you so much
    Keep them coming

  49. Meri Jo

    Over the last week I have made this recipe twice! It is fabulous. Both times I made it was over Zoom with my granddaughters. They made the recipe at their house while I was making it at my house. It was a fun way to connect with each one of them since we couldn’t get together for Thanksgiving. Your videos are perfect for beginner bakers and for us more more mature ones. Thanks so much. I’ll be searching your recipes to find another one we can do together. Thanks!

  50. Jeanette Schutz

    This looks delicious, but my DH likes fillings like cherry or blueberry. Can something like this be subbed instead of the cinnamon more like a coffee cake? Thanks, can’t wait to try this one.

  51. Yvonne Schilperoort

    I made this today. Turned out great. The bottom browned too much tho. Any hints for next time. I love all your recipes. I’m a big fan!!!!!!

  52. lily

    Hello Jenny,
    I cannot wait to try this recipe. I have tried in the past your bread and it came out so good. Ever since I bake once a week. I like to know once I bake this, can we have leftover toasted bread without putting the sugar dressing for the next day?? Thank you !!

    • Jenny Can Cook

      Yes. If you don’t add the glaze this makes great toast.

  53. Linda

    Hi Jenny love your videos,I just got a stand mixer and was wondering do you count the number of times the Dough hook goes around to make up for the number of times you knead by hand..does that make sense lol

  54. Linda Gouthro

    Hi Jenny love your videos,I just got a stand mixer and was wondering do you count the number of times the Dough hook goes around to make up for the number of times you knead by hand..does that make sense lol

    • Grace

      No question ,just love the look of anticipation on your face (smiling) after you remove the cooked bread from the oven..Thanks Jenny.. you make baking a joyful pleasure…


    • Grace

      No question ,just love the look of anticipation on your face (smiling) after you remove the baked bread from the oven..Thanks Jenny.. you make baking a joyful pleasure…


  55. RoRo13

    Hi Jenny,
    I love your recipes and how easy you explain how to make.
    I recently purchased a bread machine. Can I dump all these ingredients into the machine in the order you have them and let the machine do the work?

  56. Suzanne

    I love love this bread. I made it for my inlaws and they raved about it. It will be my new christmas bread. Thank you Jenny.!!

  57. Connie

    I don’t have an electric mixer. Can I try mixing it by hand??

    • Jenny Can Cook

      Yes, you can mix it by hand but you’ll have to knead the dough longer, until it’s smooth and elastic.


    BEWARE. The recipe as written is not correct, and the video makes the same mistake. The amount of milk needed is a lot more than 3/4 cup. In the video she also says 3/4 cup but she is very clearly and obviously holding way more than that (looks closer to 1 3/4 cups). Wasted a lot of ingredients trying to follow the instructions, don’t make the same mistake we made.

    • Andrea

      I have made this recipe a dozen times along with hundreds of other people who all rave about the result. Jenny’s recipes always work so don’t blame her for the mistakes you made! Sheesh!!

    • Vahide M Dogan-Bag

      My 10 years old daughter made this at first try, following the recipe! We don’t buy cinnamon bread any more! She is baking only for 4 months ?!! I would advise patience and attention to detail. God bless Jenny!

    • Linda L

      It is perfect exactly as written! Great results first try. Will be making this bread a lot now.

    • Montreal Marnie

      Sorry, ’ but I have made this bread several times with great success using 3/4 cups milk. I wonder if you scooped your flour rather than aerated it before measuring as Jenny clearly always says. If the flour is packed down there would be too much flour and the dough would be too dry.
      This and all the other recipes that Jenny has published are very accurate and delicious.

    • Janet

      If you used more than 3/4 cup of milk you failed. The recipe is correct.

    • Amateur chef

      Hi Jenny. I tried this tonight and I have to say it came out better than I imagined. Thank you for the recipe. I love your cooking videos. I did the recipe exactly as you did in the video and success !!! My family loved it. Well except for the icing. Way too sweet for our taste. Glad I tried it only on one corner of the bread. Any ideas on an icing that is less sweet ? I know, it’s icing. Lol.

    • Etty

      No mistake , don’t even try to put more milk you will end with a watery dough which you will need to add at least 1-2 cups of flour .

    • Saddie

      No, that’s not true. I follow her directions and the tunnels bread came out exactly as hers. 3/4 cup of milk is correct.

  59. Elaine

    Omg this is so easy to make and delicious…I have made many of your bread recepies and especially love your meat loaf.. your website it’s easy to follow with videos makes it easier…my next covid 19 challenge will be your cabbage rolls

  60. Lindsay Warren

    Wonderful bread. Everyone I’ve served it to has been blown away. I will hang onto this recipe. The only thing I would suggest is to lower the temperature from 375 to 350 on the top rack to avoid the bottom from burning. Otherwise, easy and great to make.

  61. Meg

    I’m so glad I found your raisin bread recipe. I shared the recipe to my mom who I inherited my love of baking from. We both agree that this is the best raisin bread recipe we’ve made. it’s so delicious. I will definitely be trying more of your recipes.

  62. Meggan

    I’m so glad I found your raisin bread recipe. I shared the recipe to my mom who I inherited my love of baking from. We both agree that this is the best raisin bread recipe we’ve made. it’s so delicious. I will definitely be trying more of your recipes.

  63. Diane

    I just love the way you make baking/cooking for the family fun. Your recipes mixed with the excitement you have at your end results, makes you fun to watch. I have no questions just wanted to say keep up the great work.

    P.S. I have the braided cinnamon loaf in the oven as we speak. Lol.

    Thank you.

  64. Quaxenleaf

    I just found your show and am completely in love with it! Your exuberance and prepossesing manner are infectious and draw me in immediately. I find myself wanting to make anything you’re demonstrating because you make it seem so do-able and worth the effort. I’m a man in my 60s who has cooked fairly complicated fare over the years, but you make it fun again! Best wishes and please stay safe during these difficult times.

  65. Ruthy


    I just baked the cinnamon raisin bread and it came out fantastic! I started baking it last night and it’s 2:33am on 4/29/20 and had to had a small piece before going to bed. You rock!

  66. Sabrina

    Just made your cinnamon raisin bread…so delicious!! I have made several of your bread recipes and love them all! You are such a pleasure to bake with and so funny? Thanks for all the great videos!


  67. DD S.


    Made this for the first time yesterday and it was delicious. I am not crazy about cooked raisins so I substituted pecans and it was so good.

    Thank you for the great bread recipes. This is my second one to try and both were a success.

  68. Mimi

    I just baked the braided cinnamon bread and it was delicious and fun to make. The bottom was a bit burnt but the rest was done perfectly. Have you had trouble with that at all? I could cut down the time but, like I said, the rest was done perfectly. Thanks for posting your videos. They are fun to watch and easy to follow.

  69. Anne Martino

    Can I use half and half in place of milk

    • Jenny Can Cook

      It’s best to stick with the recipe if you can.

  70. Barbara Sumoski

    Is it possible to substitute evaporated milk in place of whole mild for this raisin bread?

    Thank you

  71. Michelle G

    I made this and it came out delicious and beautiful.

  72. Toni Mathews

    Tried this for Easter 2020 without raisins and it was still delicious!

  73. Karla

    Hi Jenny,
    Love your recipes! Since the C-Virus, yeast packets are not available in stores or online so I’ve been reading and experimenting with wild yeast. Do you have any proven recipes with the exchange of yeast amounts, rise time…with wild yeast for breads? Thanks and stay well,

    • Kathy

      Hi Karla! Try ebay that’s where I get my yeast. Happy baking?

  74. mbr2013

    Another awesome Jenny recipe! I soaked my raisins in water to plump them up and drained before adding to the recipe. I also melted the butter and “painted” it on ~ then spread the sugar/cinnamon mixture on flat to cover each section. I then rolled and pinched to close each section. What a yummy and delicious bread!

  75. Becky

    Does anyone know if I could prepare this the night before and put it in tuperware to bake in the morning? Will it be okay or expand ?

    • Karen C

      Hi! Yes! You can prep your braid and place it in a sealed container (frankly you can simply cover it with plastic also). The dough develops more depth of flavor the longer you wait, but overnight is a sure thing.
      Take the loaf out and put it on your prepped baking sheet and cover with towel. Wait for it to double in size. (Remember it will take longer since it’s cold ~ go by size not time!)
      Then bake as usual and enjoy!
      I love Jenny ~ just found her channel

      • Jcmarie

        Thank you for this reply. This was my question also so I am glad I checked the feeds. I want it fresh for a special breakfast. Thank you again. Stay safe and well. Happy baking!

      • JoanC

        Thank you for this reply. This was my question also so I am glad I checked the feeds. I want it fresh for a special breakfast. Thank you again. Stay safe and well. Happy baking!

  76. Gina

    Made it tonight with pecans and cream cheese icing, absolutely delicious! Easy prep! Thank you!

    • Debbie

      Can you share your cream cheese icing recipe? I bought an overabundance of cream cheese at christmas and need to use some up!

  77. Jim

    Your Very New to me. I’ve just came across your Recipes for the very 1st time. I’m starving now for a piece of that Raisin Bread, & also One of those Huge Cinnamon Rolls ? I actually think I might be able to make these because I’m just not very good with cooking or baking. You certainly made it look so easy, & your enthusiasm helps tremendously! Thank You Very Much for sharing! ?????

  78. virginia wallace

    Hi, your loaf looks delicious. I am 76 and really never made a lot of breads. Recently I helped my Granddaughter make an artisan Dakota bread for the local 4-H youth fair last week. Guess what, her bread made a 1st place Champion ribbon.! I have your cinnamon braided bread rising now…so far so good..I will let you know how this turns out! blessings to you.

  79. Fran Crouch

    Just watch the video and you had me at golden raisins! I’m older than dirt and this was very similar to a bread my grandmother made at Easter….and we all drooled over it! She’d make a few loaves (leaving the icing off 2 to use to make French toast! ).
    You were absolutely giddy with contagious excitement in the video and I just have to make it today!
    Thank you for the recipe and thank you for the trip back in time(over 60 yrs)!

  80. Teresa Fraher

    Jenny, you are so darn cute!!! Just watched your video on YouTube. Can’t wait to try this for Easter.

  81. teresa Caldwell

    OMGoodness I just today baked your raisin cinnamon braided bread w/out the raisins. It is delicious. I miss you on YouTube.I was very pleased with how it baked. This was my practice loaf, I am baking another one and this will be on our breakfast table Christmas morning. Thank you, Jenny, for sharing your recipes with us.

  82. Rachelle from Bling it on

    Dear Jennie Throughout the years i hav always gone to your recipes and viedios when i am. Makeing a special Showstopper dish. Or something just downright good. Never a fail. In at least 6 years of useing ur recipes. I am an acomplished baker a Certified Chef and a life long Clothing Designer. Keep doing what u r doing. Can u develope and sell. A Jenny can cook timer.

  83. Susan


  84. Connie

    I love your videos! I just recently found them. I have done a lot of different types of diets and have not been able to find a balance between satisfying food and healthy eating. It sounds like you’re all about that, so looking forward to trying some recipes. Thank you! I cracked up at the “I only make this for special occasions…” at the end. Also, I love your kitchen set up. Curious to know what the colored surface on your work counter is. Is it a mat or ? Thanks again!

  85. Swtmuzik

    Oh mercy mercy me! This bread is Amazing! I’ve made it a few times now. Today is the dsy before Thanksgiving and my husband requested it, so this time i flavored it with a little orange zest and used cranberries instead of raisins. Can’t wait to taste it! I’ve also substituted apples for raisins as well…DELICIOUS!
    I love watching your YouTube videos! Especially your silly puns and spankin dough!
    Next recipe will be doughnuts! Exciting!

  86. Chef E

    OMG! Jenny, this raisin bread is extraordinary and the taste is awesome. It was easy to put together and in no time it was in the oven, drizzled with icing and into my tummy. Thanks again for the recipe.

  87. Joanne

    Hi Jenny. Stumbled upon your videos on YouTube yesterday. I watched everyone. So today I decided to make this bread. A little too excited I think. And heres why… first off I forgot to mix in the raisins. I KNOW. so I rolled out the dough in 3s as you did and just pushed the raisins into the dough. Then as I was cooking it I thought… YOU FORGOT THE BUTTER!!! Right?? Oh well nothing I can do now. So I take it out cool a bit, add glaze. OH MY GOSH… it was still soo yummy. Thank you for your recipes. Please post new videos. I’m so glad your doing this. Tomorrow? Crusty bread in my cast iron pot. Cant wait

  88. kmp

    I have to say it was pure joy finally making this recipe. It was a little sticky to work with but super results. I always have a problem with leakage while baking so I decided to leave the braid seam side up. The seam completely disappeared while rising and baking, and not a drop of anything leaked out!! I would like to try this in regular loaf pans, so would you think bake time would be the same? If I test with a thermometer what is the temp I should be looking for? Thanks Jenny. The videos with the recipes are so great.

    • Roadrunner

      You can bake it in a 9” loaf pan, it would be a higher loaf..

  89. Tammy Talucci

    I love your show you need a cook book that people can buy And put it in stores like Ollie’s store

  90. Mary

    I made this recipe yesterday and it is so delicious!! It was very easy to make and Jenny made it look fun and easy to make!

  91. Livvy

    I was watching the video and saying, wow, she sure looks like Jenny Jones from tv! 🙂 I can’t wait to make this bread! It has always been my favorite!

  92. Quengie

    Hi Jenny, thank you for sharing your recipe, my husband love it so much? there are some recipes that i tried, but your raisin cinnamon bread recipe is the best and accurate on measurements. I put some walnuts in the recipe and it even taste very delicious. Please share more bread recipes?

  93. Janice from MA

    Hi Jenny love baking with you just wanted to know how long can you keep the bread for

  94. Joe G

    Jenny I love watching your videos. You have a great personality! I like to watch sometimes just to get upbeat. BTW this bread turned out great.

  95. Rose

    Jenny you so funny! I remember you back in 1986-87 you worked at east marios as a waitress, you were sweet as pie, you would remember me if I told you a store. I love all your Vedio. Thank you so much for teaching me how to cook! Love cooking wi you.

    Rose Costa.

    • Jenny Can Cook

      You may remember me from television. In the 1980s I was on Star Search and was also touring the country doing stand up comedy. I was not working as a waitress but I’m so glad to hear you are learning to cook with me. It’s such an important life skill.

  96. Deb

    Awesome bread ! I made it exactly as written, and it baked up beautifully. I added 1/2 tsp of pure vanilla extract to my glaze because I’m just crazy for vanilla….This bread was so wonderful. that two people have already asked me to bake these for the next bake sale, so they can buy them. I’m wondering if there are any suggestions about making the dough a day ahead and parking it until I bake it the night before the sale. If I wanted to do 6 loaves. Should I make 6 separate bowls, or double the amounts and do three bowls? Any thoughts would be appreciated. Thanks !

    • Amy from Ma

      I’m commenting because I have the same question…I would experiment but I’d hate to waist the ingredients. Has any here ever tried to double or triple this recipe?

      • Your NameSARA


    • Connie

      Deb, I just saw your question and see it was posted in January. I don’t see a response from Jenny yet so thought I’d chime in with the little I know. I know that with some dough you can put it in the fridge where they will rise overnight and then do the forming in the a.m. Google “rising dough in the fridge” and you’ll get some good info. I don’t know about multiple batches but if any of you try it, let us know!

  97. Monique

    Jenny, you are hilarious !!!! love your videos….
    I just can’t wait to try this particular bread !!!

  98. Veronika


  99. Kat

    Can i use regular ap flour?

    • Jenny Can Cook

      Yes, and I will clarify that in the recipe so I’m glad you asked.

    • Veronika


  100. Amy from MA

    I’m waiting for my braided loaf to rise. I decided to change it up a bit and used craisins, diced dehydrated apple and semi sweet chocolate chips in the dough with the same cinnamon filling in this recipe. Thanks for sharing Jenny ?

    • Janice from MA

      Can I just use chocolate bits and cinnamon I think kids would love it but how much chocolate bits should I use. Kids do not like raisins

      • Janice from MA

        How long can you keep this bread

        • Jilli

          Not long at all unless you hide it, it would be gone in a day in my house

  101. Bella Payne

    Best cinnamon raisin bread ever!
    I reduced the cinnamon/ brown sugar in the recipe and my heavens it was perfect for my families tastes.Made it for all my friends.

  102. Jon

    It’s cooling off and waiting for drizzle. House smells good!

  103. Denise

    Well, I made the first one and it was a disaster! Then, I figured out what I did wrong and made another one today. I followed the video rather then reading the recipe, and it came out AWESOME!!!! I guess I am a visual person who needs to see how to make some recipes. JENNY JONES, YOU ARE THE BEST!!!

  104. Lori

    In the video it looks like a lot more than a 1/4 cup of brown sugar. Has anyone made this?

    • Jenny Can Cook

      If you look in the comments, quite a few people have made this recipe and I can confirm that the ingredients listed are correct.

  105. Denise

    Mine is rising right now. I will come on later and let you know how it was. BTW… Jenny, you are the BEST

  106. Diane

    What a beautiful bread……….the house smells amazing. It’s just out of the oven and I can’t wait to glaze it and gobble it up.

    Thank you!

  107. Cindy

    Oh yeah. I used regular whole wheat flour which I am finding makes great fluffy loaves

  108. Cindy

    Baking Bread has never been my strong point but your recipes and the cinnamon twist bread is just awesome. My husband devoured it. Sooo yummy. Will definitely be impressing the relatives this Christmas

  109. GrammieLou

    My husband made this beautiful bread by himself using the video and it turned out great and it was his first attempt at making bread. We love your recipes and can not wait to try others,like the polish donut. Thanks.

  110. Laura

    Oh my!!! Outstanding!!!
    Easy to make. I now want to make for others. Lol. We can’t stop eating it Lol
    Thank you for the great recipes!!!

  111. patty

    your a joy to watch very funny
    started watching you on utube made your cinnamon buns sooo good.
    wish i knew how to send picture of the cinnamon buns..

  112. Consuelo

    Jenny- I’ve been a huge fan from back when you had your show. So glad to see you again and your videos rock! You break everything down, your recipes are easy, taste great, and the healthier options are a bonus. Keep up the good work!

  113. Leisha

    Hi Jenny!
    Would it be possible to prepare this bread the night before, let it rise over night, and pop it in the oven in the morning? Or would that be too much rising time?

  114. Jerseygirl

    I wanted to make this because it was something I have eaten throughout my life but never made. I enjoy cooking and especially baking. The recipe was easy to make. I added sliced almonds on top of the glaze (less milk) for some crunch and I mixed my butter, cinnamon (ginger, nutmeg & gr. clove) and brown sugar into a paste that was easy to spread then pinch close. If you can make homemade cinnamon rolls then you will find this recipe very easy.


  115. Charlene

    Jenny…I LOVE watching you cook! So I tried the above recipe, but somehow it turned out disastrous for me!! I went exactly by the ingredients, but the dough was way too sticky (it stuck to my kneading board), so I kept sprinkling more flour on it until it was more manageable. I turned it 100 times (had to keep sprinkling flour on it to keep it from sticking to board and hands), then rolled it out to required measurements (I even measured it like you did 🙂 ). Cut the 3″ strips and put on the butter, then the sugar/cinnamon. It was still so sticky I couldn’t even dream of braiding them! By then I was so frustrated I just moved the strips together and am now waiting for the “mess” to rise so I can cook it. I am sure it will be tasty, but definitely UGLY :). Where did I go wrong???

  116. Lynette

    Hi Jenny! Your enthusiasm in your YouTube video encouraged me to try this recipe…and it turned out great! Tenting it after 15 minutes of baking was the right thing to do. I also could not wait and snuck a piece while it was still warm, and I felt it was sweet enough as it was, so I left off the glaze. Thank you so much for posting! I will be checking out your other recipes, too! >^.^<

  117. Dana

    Hi Jenny,

    I just needed to let you know that my 12 yr old daughter saw this recipe and wanted to make this for the county fair (minus the raisins) and it turned out so fantastic that she received a blue ribbon. She has made this 3 times now and has her grandma requesting this as well! Thank you for sharing this recipe!

  118. Srivalli R.

    Hi Jenny I made this bread, but the bread came out very doughy. Can you give me a solution? Should I add a 1/2 a cup of extra flour in the beginning?

  119. Alex Arroyo

    Hi Jenny

    I’ve made this bread many times. I’ve tweeked it a little, In addition to the raisins I also add pecans. Husband loves this bread, and requests it twice a month. He can eat the whole thing by himself, usually eats it in the morning and evening with his coffee.

    Delicious recipe!!

  120. Lynn

    Do you think you can use the same concept to make jalapeño and cheese bread? Substitute the sugar and cinnamon for the jalapeño and cheese, do you think it would work?

  121. debbers

    made for coffee with the girls. Fabulous!

  122. Rhea

    Hi Jenny Just wondering if I can use half bread flour and half whole wheat?
    Thank you so much for sharing your amazing recipes!

  123. Deb

    Making now. It’s all braided and ready to rise. I put it in a big glass loaf pan. I sure hope the pan is big enough. After reading above I should have put on a baking sheet. I used egg replacer because of an allergy. Crossing my fingers it turns out half as good as yours looked. Thanks for sharing.

    • Deb

      This is Deb again. It turned out great. Making for the third time right now. Each time a little variation of filling or frosting. It is all raised on the baking sheet this time. Wow this is like a no fail way to make fantastic raisin bread — beats the top name brand recipe for sure.

  124. Sue

    I made this bread for the 1st time this morning. It has such a soft, tender crumb! I made 1 change however, I like to use lowfat buttermilk instead of thd 1% milk. It adds a richer flavor to the bread. 🙂
    Also, when rising, I set my timer for 1 hour but at 45 minutes it had already doubled in size so I baked it at that point. It came out great but HUGE! It’s the biggest loaf of cinnamon bread I’ve ever made! Wonderful and easy recipe though. Thanks Jenny!

  125. Ewa

    Hi Jenny,

    Dziekuje za smaczne przepisy i zycze Wesolych Swiat Bozego Narodzenia.

  126. Carol S

    Hi Jenny,
    I’ve made this cinnamon raisin bread many times. Everyone loves it. Everytime I go to my aunts house she asks me to make her this cinnamon raisin bread. She hides it and she won’t share it. It truely is a beautiful looking bread.
    Thank You for the recipe.

  127. Angelyn

    Hi Jenny!
    What’s the difference between putting 1% milk in and normal/whole milk??
    Thanks 🙂

  128. Asl

    Hey Jenny, I just made this and my family absolutely loved it! After it came out of the oven, it was so soft. I loved the idea of the tunnels of cinnamon! Definitely the BEST bread I’ve ever made! Instead of egg yolk and water, I brushed the bread with milk and it still came out perfect 🙂 Thanks for the recipe!

  129. AnaMaria

    Hi, Jenny! I just made this bread….the house smells great, the bread looks like it’s made by a professional??, and it just taste soooooo good! It definitely will be in my rotation…..thanks a lot!

  130. Brisy

    Hi Jenny! I just made this bread tonight and I have to say it was so delicious! I was in awe that I was able to make it at home since I don’t own a stand mixer! Your recipe is wonderful and it works well using a wooden spoon and a little elbow grease. Thank you so much for this recipe and inspiring me to try! Your delightful personality shines through and I absolutely love your videos!

  131. Neeta

    Hello Jenny!

    Much love to you all the way from India! I love your recipes, and especially your simple, lucid style. It makes baking so much more fun.

    Jenny, I use fresh yeast for the breads. How much fresh yeast should substitute a teaspoon of dry, powder yeast?


    • Jenny

      I have never used fresh yeast but you can find this information on the internet.

  132. James

    Hi Jenny. For the last two days I have made your Whole Wheat Bread. And today I made the Cinnamon Raisin Bread. I have to say that both are absolutely delicious. My wife loves raisins and this bread was great. Thanks for your great recipes and videos. This is honestly the first time I’ve ever made bread and it couldn’t of been easier. Now. How about a great jalapeño cheddar bread?? Thank you!! 🙂

  133. Yulia

    Hi Jenny. I have a question. I don’t have an electric mixer. So I did everything by hand. However, the dough is extremely sticky. I can’t even knead the dough because it’s just so sticky. What do I do? Should I keep kneading?>

    • Jenny

      I hope you didn’t change the recipe. If not, you can try adding only enough flour so you can knead the dough.

  134. gambra 1


  135. LaTrice

    I found your blog through a Google search engine. I’m a HUGE fan of cinnamon raisin bread. I can’t wait to make this recipe. 🙂

  136. gizelleRosemary

    Hi Jenny, I love your charisma, it is so inspiring, i can help but look at your video over and over again you are too cute, Presently at this moment I am making your loaf and my question for you is, can i use milk to brush my loaf instead of the egg and can I omit the egg from the recipe all together, am I am from Trinidad and Tobago.

  137. Bonnie

    Can I freeze this bread?

    • Jenny

      In my opinion, frozen bread is never as good as fresh, but you can freeze bread. But if you do, I would not adds the glaze – you could add it after thawing and warming it up.

  138. Rita Miller

    Made the cinnamon raisin bread braid today and it was very good. With the help of your video it was very easy to make. Thank you for the recipes and video. I will be making other dishes!

  139. Dia

    Hi Jenny
    I love your recipes and have tried the cinnamon raisin bread and the simple chocolate cake. Turend out to be amazing. My only problem is that the powdered sugar doesn’t melt in the glaze or the frosting. What could be the possible reason?
    Thank you

    • Jenny

      I wonder if you are using real powdered (confectioner’s) sugar? Powdered sugar dissolves as soon as you add any moisture. If it dissolves but doesn’t “melt” on the bread, then the bread was probably too cold. It must we warm when adding the glaze. Let me know what brand/type of sugar you are using for the glaze and will try to help further.

      • Dia

        Hi again,

        I use “silver spoon” a uk brand. I also tried another brand and the result is the same. The glaze melts and the frosting gets the right texture yet I feel the powdered sugar in my mouth as if it didn’t dissolve properly.
        Is this related to the temperature of milk used or not enough whisking?

        Thank you

        • Jenny

          I use cold milk from the fridge for my glaze and I only stir it with a spoon for a few seconds. Silver Spoon appears to be made from beet sugar and that might be the problem. I think you will have a better result if you can find a powdered sugar that is pure cane sugar that’s made from sugarcane and not from beets. If you can’t find cane powdered sugar, you might try sifting the one you have but only after measuring.

  140. Sandy

    Jenny, just want you to know I found your videos on YTube and I enjoyed watching them. I am looking forward to trying your recipes and I am glad I found you on E-Mail and can print your recipes. Thanks.

  141. Su Ling

    Dear Jenny,
    I found your site by chance while I was searching for recipes and I was impressed by the fact that you didn’t use butter or margarine in your cinnamon rolls and cinnamon-raisin bread. I was so excited to try out this “unusual” recipe. So, I made this bread today and it turned out very well. The bread is so soft!
    I feel like I must write you to congratulate you and thank you for sharing your recipes. I am going to try your other recipes as well.

  142. Jeanne

    If you haven’t made this bread you are really missing something wonderful. It was so much fun to make, although it looked very hard, it wasn’t. So easy.

    This is the bread that we’re making for Christmas. I may add nuts, but otherwise it’s incredible. I never knew I could make bread like this.

  143. Crystal

    Tried your Cinnamon-Raisin Bread…..all I can say is WOW. Thanks so much for sharing, it was a great hit I’ll tell you.

  144. Donna

    Jenny, ur bread looks delicious! have u ever tried making this dough in a food processor? It saves the step of hand kneading..

    • Jenny

      I never have used a food processor to knead bread, probably because I like to get a feel for the dough in my hand.

  145. Mitsi

    Jenny Can I use gluten free flour. thanks

    • Jenny

      I have no experience with gluten free baking but I believe that yeast breads need gluten. You could look at some gluten-free baking websites for a better answer.

  146. Brook

    Hey Jenny. I was wondering if I could leave out the raisins completely.

  147. Irish

    Hi Jenny! :’) Can I use a hand mixer instead of stand mixer?

    • Jenny

      You can use a hand mixer if the motor is strong enough. If not, you can mix it by hand but the dough will require more kneading – maybe 200 turns.

  148. Joyce

    I am going to make this tomorrow &I thinking of using half bread flour &half whole wheat flour. What do u think will let u know what happens.

  149. Joyce

    I checked with u on using nuts instead of raisins what about nuts & mini chocolate chips.

  150. Law S

    Thank you so much, your recipes are great. I’ve made this loaf probably five or six times now, always with request for more. I’ve also made it without the glaze and it’s just as good. The cinnamon rolls are also excellent! Again, thank you so much for sharing your talents!

  151. Celia

    Jenny, thank you. I made this recipe for July 4th. I was a hit. I’ve had three requests for this weekend. It is amazing

  152. Theresa

    Jenny, can I be really lazy and use my bread machine on the dough cycle?

    • Jenny

      I have never used a bread machine so I’m sorry I don’t know but I think bread machines require specific recipes that work in their machine. You could use the machine to make their recommended sweet dough and then proceed with my method after that… ?

  153. Joyce

    Can I use nuts instead of raisins? My son doesn’t like raisins but would really like to make this bread. Thank u

    • Jenny

      Yes, you can use nuts – walnuts would work well.

  154. Margaret

    I love your sense of humor! You also do an excellent job of explaining, guiding and instructing your followers through your web site. I will be baking one to=night…. the occasion…. I just cut 10 acres of grass and my husband finished transplanting our new trees at the farm. Thanks again.

  155. Gean

    Hi Jenny just finish making this cinnamon bread and it came out very nice.Every one in my house love it.

  156. Hani

    if we don’t use a mixer do we have to knit double?

    • Jenny

      If you don’t have a mixer you can combine the ingredients by hand. Beating with a mixer reduced the kneading time so yes, you would have to knead it longer, probably double, until the dough is smooth and elastic.

      • Hani

        an i use all purpose flour instead of bread flour?
        i am sorry for asking so many questions

        • Jenny

          No problem. I should have noted it in the recipe but yes, all-purpose flour will be fine.

  157. Irene

    Can I let it rise overnight and bake in the morning? I want to bake it Easter morning, but don’t have time to make it in the morning.

    • Jenny

      I don’t think you can leave it out overnight to rise because it would probably rise too much. But I believe you can assemble the loaf, then cover with plastic and refrigerate it overnight. In the morning, you would let it rise and bake. I hesitate to guarantee that this will work but I have done my cinnamon rolls this way with great success.

      • Hani

        is an electric mixer necessary ?
        And thank you for your amazing and healthy recipes.

  158. Michelle

    Hello Jenny

    Made it tonight and we loved it. It was so easy, It looks beautiful and taste great, I took pictures to show everyone.
    Love your videos



  159. Lara

    Hi Jenny,

    I don’t have a stand mixer, and this might sound like a super dumb question, but it is okay to do all the mixing by hand? I am aware that it might take a little longer.

    Another question: Is it okay to add the yeast to warm milk separately to ‘proof’ the yeast instead, and then add it to the flour? I am a beginner with baking and experimenting with bread, and worried that my milk won’t be warm enough.

    Thanks for the help in advance, love your videos. 🙂

    • Jenny

      You can proof the yeast if you like and then add it to the flour. And you can mix by hand. (remember, people baked before we had electric mixers!) Using the mixer for 2 minutes only helps reduce the kneading time so you may have to knead it a little longer until it’s smooth and elastic. Good luck!

      • Lara

        Thanks for all your help, Jenny- I made the perfect loaf of bread. It was delicious, and the cinnamon and sugar really made my house smell like a beautiful bakery!
        Thank you so much again- I’m definitely going to try out more of your recipes. 🙂

  160. Marjean

    Jenny, I feel like you’re part of the family. I married a Polish man and he appreciates the Polish cooking and baking I do from your recipes.

  161. Zaira

    Hi Jenny,

    Can I use soya or almond milk instead of regular milk ? Or even just water ?


    • Jenny

      I have only used milk but I see other similar recipes that use both soya or almond milk so I believe it would be okay.

  162. Anne Piper

    How do you store this with out making the topping weep and dissolve but still maintain the freshness of the bread? It takes us more than a day to consume entirely!!

    • Jenny

      I haven’t made it for a while so I’m trying to remember. I know that air-tight storage won’t help the topping stay put but I seem to remember storing it on a plate with a cake cover but I lifted one side just a bit with a flat knife so a little air gets in. If that doesn’t work for you, you can always whip together a little more frosting to add the next day. Next time I make it, I will try to be more helpful on this & make a note of how I store it. I can’t make it too often because… well because I will eat half the loaf the first day. Sorry I couldn’t be more help.

  163. sylvia

    Hi Jenny, i was really love your this recipe, my 1st try experience to start to bake, i have did it well and my family are so like to taste my 1st baked, is was so delicious. My confident is all from your good sharing. Thank you so much for your kind to let us know how simple step and easy for us to follow…

  164. Larry

    Hi Jenny
    I was surfing the internet the middle of November looking for desert recipes and I saw your website. I was curious if this was the same Jenny Jones I used to watch on TV in the 90’s “The Jenny Jones talk show”. Well I love your recipes.

    I made your Homemade Cinnamon Rolls over the Thanksgiving and Christmas holidays and they were a big hit with several members of my family.

    Since then I have made the Donuts, Homemade Tortillas and in the morning I am going to cook the Cinnamon-Raisin Bread. I am sure it will be good also. I can’t believe I am baking all this stuff. Sunday evening I am going to try the Apple pie and maybe I’ll try not to bake anything for a while. Thank you very much.

    Larry, Arlington, Tx

  165. Khabirah Abdul-Azeez

    I have made this two times already and both times tasted great. Looking forward to making more.

  166. joy

    hello ms. jen,im using a small convection you know convection oven cooks faster than the ordinary oven..will i lessen the temperature of the heat and the time of cooking?..

    • Jenny

      I don’t use my convection feature for baking because I’m always afraid something will burn, but the general rule is to drop the temperature by 25 degrees Fahrenheit and to start checking the dish when three-quarters of the normal cooking time has passed. Good luck!

  167. jay cee

    Delicious, my family love this! You make cooking such fun, love your style 🙂

  168. C Garvin

    Oh Jenny, I just adore you and your video recopies! I always check with you first if I want to make something special. I made this bread a few months ago and it was sooooo delicious! I wanted to make again for Thanksgiving but I just wanted to re-watch you do it first. So sweet and so entertaining. I so enjoy your enthusiasm and spirit. You are so inspiring 🙂 Keep up your great work.

  169. kitchenladyful

    Omg Jenny I made this yesterday and it was the best!!! Family went nuts over it!!! Thank you so much for all of your delicious recipes!

  170. Ann

    Hi jenny. You said in the video that we can use all purpose flour for the bread, would i still add the same amount,do I add more or less.

  171. Elaine

    Can I use my standing mixer for the kneading process. Not very confident I will knead correctly

    • Jenny

      Yes, you can. I just don’t have luck with the kneading hook, plus I like to feel the dough but kneading by hand or by machine are both fine.

  172. Nadia

    Hi Jenny , my nam is Nadia and I love your recipes and your videos!
    please how much is milk milliliter ?
    thank you

  173. grace

    hi jenny,
    just want to ask , is it possible to put overnight the dough into the fridge and bake early morning? many thanks!

    • Jenny

      Yes, you can do this recipe overnight. After the loaf is filled and braided, cover it with plastic and refrigerate overnight. Remove from fridge in the morning and let rise in a warm spot for about 1 1/2 hours until it’s doubled in size. Then bake.

  174. kim

    Hello Jenny,
    Made your cinnamon rolls for my parents and husband and they were a hit! Such a hit in fact that my mom asked me to show her how to make them the next day.

    Great site with great recipes! Thanks for putting all these delicious recipes on here for all to try!

  175. Kadi

    Hi jenny,

    I made the bread yesterday but the dough didn’t rise. What I am doing wrong, please help me.

    • Jenny

      There are two possible reasons for dough not to rise. One is temperature. If the water is too hot or too cold, the dough will not rise. It’s best to use an instant-read thermometer for the milk and also to check your package of yeast for the right temperature. Some say 120 degrees F while others say 110. Another reason could be that the yeast is bad. If you don’t bake a lot with yeast, it could be expired. This is why people often “proof” yeast by letting it stand in warm liquid (with a little sugar) until for 10 minutes. If it bubbles up, then it’s okay. Here is a link on how to proof yeast:

  176. Carolyn Lee Young

    This looks so amazing! I can’t wait to make this delicious looking, and because you made it look so devine, taste this bread. Wow Jenny, you go girl! What a wonderful cook you are. I also enjoy how happy you’ve always been, and you make probably all of our day just watching you smile, cook and enjoying your recipes.
    I made your No Knead Pizza in the cast iron, and let me say, I may never buy the crust from Whole Foods again. Your pizza is the very best. Thank you

  177. Unyime

    Pls Jenny, what do u mean by additional flour?

    • Jenny

      After the 2 cups of flour are used, you still need an additional (extra) 1/4 to 1/2 cup of flour to make it a firm dough.

  178. cj

    Thanks for the recipe!!
    I converted everything to grams and milliliters(europe 🙂 ) and this is the result:

    I’m very happy!! Thanks!

  179. Elizabeth

    Jenny, I love your humor and your recipes! Made this bread and all I can say is “Yummy, yummy, got love in my tummy!”

  180. Michael

    I am in the process of making this bread and it looks amazing! One question though; can I leave it to rise at room temperature? I don’t have a warming drawer and it’s hard to get my oven just right instead of prebaking it. Any tips? Thank you again!

    • Jenny

      No problem. It will rise at room temperature but it may take a little longer. (You can also try putting it on a low heating pad or under a lamp)

  181. Marina

    I tried the recipe, and everyone in the house loved it. Making it again tomorrow 🙂 was delicious…..thanks for the recipe

  182. Ehab

    Jenny, you’re amazing…I’ve just made it and it was perfect..but I want to ask about the glazing, when I use the glazing on the bread the glazing became transparent not white like yours so you have any suggestions?
    Greetings from Egypt…I’m your egyptian fan :D

    • Jenny

      It’s good to know you like this bread. Regarding the glaze, it sounds like you need a little more powdered sugar or a bit less milk. It’s hard to give an exact measurement on how much milk to use because people measure powdered sugar differently. So next time, add the milk very very gradually and keep your glaze on the thicker side. Oh… one more thing. If you glaze it too early while the bread is too hot, that would also make the glaze “melt” and be thinner. I hope that helps.

  183. km

    I made this today for family dinner. Everyone loved it though my dough came un pinched. Next time I will use water to close the seams.

  184. GailnVirginia

    I am going to make this for my daughter and surprise her when she returns from Disney World Easter Saturday. She and her g’daughters will so love it.
    Thank you for sharing…I know it will be so glad I found you after I got my Kindle Fire. What a pleasure to see another lady enjoy sharing the love of cooking/baking with others I look forward to your natural way of presenting your recipes.

  185. Richard

    My mom used to make this for me! Just watching you make it I can smell it baking in the oven! Delicious! I need a glass of ice cold milk to go with it!

  186. Kentucky Homestead

    I generally make swirl cinnamon raisin bread but I am SO going to try this method!! I love the “presentation factor” of the braids, it looked incredible. Great video!!

  187. sandra

    Jenny this bread looks just delicious I have one question can I use regular flour or it has to be bread flour? thank you

    • Jenny

      You can use regular flour but it may take a little longer to rise.

Leave a Comment to Elaine

Want to share your photo of my recipe?
Just click on this link:

Website Design by AVETAR Interactive.